Fondue recipes
Thenumberofservingsandthecookingtimesaregivenasanindicationonlyandcanvaryaccording to the size of the food, quantity of ingredients and personal taste.
Cheese fondue(serves 6)
•900 g cheese (300 g Beaufort, 300 g Emmenthal and 300 g Comté), grated or cut into thin strips • 500 to 600 ml dry whitewine•1garlicclove•1glassofkirsch(optional)•pepperandgratednutmeg•whitebread
Cut the bread into cubes. Rub the inside of the pot with a garlic clove. Switch the thermostat to position 5 and pour thewhitewineintothepot.Leavetowarmfor6to10minutes.Addthecheesegradually,whilestirringuntilsmooth. As soon as the cheese is melted, add the glass of kirsch, pepper and grated nutmeg.
Whileeating,switchthethermostatgraduallytoposition3.Spearabreadcubewiththeforkanddipitinthefondue. Servewithadrywhitewine(Crépi,Apremont,etc.)accompaninedbycubesofcrustybread.FortheUKonly:Beaufort andComtearesoldintheFrenchcheeseaisleofsomelargerUKsupermarkets.IfyoucannotbuyBeaufortsubstitute with Gruyere instead.
Chinese fondue(serves 6)
•450 g beef fillet or sirloin cut into thin long strips • 450 g pork fillet cut into thin long strips • 1 litre chicken stock
•3 tsp soy sauce • 1 celery stick • 1 garlic clove • 1/2 onion • Chinese 5 Spice powder • 20 g black dry Chinese mushrooms (soaked overnight)
Switch the thermostat to position 5. Pour 1 litre of chicken stock into the pot and 3 teaspoons of soy sauce. Add 1 peeled garlic clove, 1/2 onion cut into thin slices, 1 celery stick cut into strips, half of the mushrooms cut into thin slices, 1 teaspoonful of Chinese 5 spice powder and salt. Let it warm for 5 minutes then switch the thermostat to position 4. Let the stock simmer for about 10 minutes before eating.
Spear the meat with the fork and dip it in the stock. Let it cook for about 1 to 2 minutes. Serve with dry white wine or rosé or naturally with Chinese green tea.
Serving suggestions: Cantonese rice (boiled white rice with an omelette (3 eggs) cut into strips, a few Chinese sausages or ham slices, 1 onion chopped and sautéed in butter), mushrooms, bamboo shoots sliced thinly, soybean sprouts, pickles and white onions in vinegar.
Sauce: Soy sauce.
Beef bourguignon fondue(serves 6)
• 1 litre good quality groundnut or vegetableoil • 200 g beef fillet per person, cut into cubes of 2 cm
Switch the thermostat to position 5. Pour the oil into the pot and heat for about 15 minutes. While eating leave the thermostat on position 5. Spear the meat with the fork and dip in the oil for 1 to 2 minutes. Discard the oil after use. Sauces:Mayonnaise,garlicmayonnaise,tarragonmayonnaise,thousandislanddresing,spicysauce,bearnaisesauce.
Caribbean fondue(serves 6)
•500 g fillets of fresh cod or whiting • 3 garlic cloves • 1 onion • 1 bird’s eye chilli (optional) • 2 large potatoes, cooked and peeled • 6 king prawns (or 18 whole prawns) peeled • Flour • 2 eggs • 1 litre good quality groundnut or vegetableoil
Chopthefilletofcodorwhiting,garliccloves,onion,chilliandpotatoes.Mixthiswith2beateneggsandformwalnut- sizedballsandrollthemintheflour.Cutthekingprawnsintotwoorthreepiecesorleavetheordinaryprawnswhole. Coat them lightly with flour. Pour 1 litre of oil into the pot. Switch the thermostat to position 5 and heat for 15 to 20 minutes. While eating, leave the thermostat on position 5. Spear a ball with the fork and fry for about 5 minutes; 2 to 3 minutes are enough to cook the king prawns (slightly less for small prawns).
Serving suggestion: Creole rice.
Sauces: Mayonnaise, pili pili.
Chocolate fondue(serves 6)
•500 g good quality plain chocolate • 400 ml double fresh cream • 2 tablespoons Cognac (optional) • fresh fruits cut into pieces: strawberries, pears, bananas, apples, peaches, apricots, pineapples, prunes
Switch the thermostat to position 1 and heat the fresh cream in the pot for about 2 minutes. Add the chocolate cut in small pieces and leave to heat for 10 minutes, stirring until the mixture becomes smooth. Then add 2 tablespoons of Cognac.
While eating, leave the thermostat on position 1. Spear one or two fruit pieces with the fork and dip them into the chocolate.
Serving suggestions: marshmallows, squares of plain cake, sponge fingers or biscuits,brioche, whole nuts.
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